Pumpkin Lasagna Recipe

Again we return to the charge with pumpkin recipes! Autumn is the best time to use pumpkin and make all kinds of recipes, whether sweet or salty, and there are many vitamins and properties that we can take advantage of pumpkins.

On this occasion, we are going to prepare a pumpkin lasagna recipe. Although it has many steps to follow, the preparation is simple and it will be very worth it when you can enjoy the final result. You will be able to surprise your guests with a unique recipe and with all the flavor and essence of this season. Find out how to make pumpkin lasagna easy and eat!

Ingredients to make Pumpkin Lasagna:

300 grams of pumpkin

1 piece of sweet onion
2 garlic cloves
1 leek

1 pinch of oregano
1 pinch of nutmeg
1 teaspoon salt

1 pinch of ground black pepper
2 tablespoons of all-purpose flour
3 glasses of semi-skimmed milk

6 fresh basil leaves
1 cup grated parmesan
3 tablespoons of 4 grated cheeses (optional)

8 sheets of lasagna
2 tablespoons of ricotta cheese
2 pinches of sweet or smoked paprika

How to make Pumpkin Lasagna:

There are different ways to cook pumpkin, here we will show you one that is spectacular and excellent and cooked to perfection, although if you do not choose this option, you can cook the pumpkin in a conventional way, in a saucepan with a glass of water for about 20 minutes. Or until softened.
You can buy the pumpkin already cut and seeded in a bag, or prepare 300 g of pumpkin. In any case, once cut, leave it in a bag and prick it with a fork several times. Microwave for 10 minutes and you will see that it is perfect.
Let it sit in the microwave while you continue with the steps to avoid burns. Peel, clean and chop the onion, garlic and leek; the latter only halfway, undone the greener stem.

In a deep and wide container, hydrate the pasta sheetsfor the pumpkin lasagna, filled with very hot water and deposit the sheets one by one, preventing them from sticking together.

While the slices are hydrating, fry the onion together with the leek and garlic for 4 minutes, add ground pepper and nutmeg, stir.
You can now remove the pumpkin from the microwave. Open the bag and crush with a fork, it will be very simple. Add the pumpkin puree to the panwith the stir-fry, and add two heaping tablespoons of ricotta. Mix until the ingredients are fully integrated and form a paste. Remove from heat and reserve.

Prepare a béchamel sauce for lasagna with a light and creamy texture. To do this, toast the flour with a jet of oil and, little by little, pour in the warm milk in small streams while stirring to prevent lumps from forming. Once you have the consistency of the béchamel, give it a point of salt, and add the chopped fresh basil and a little oregano. Stir and remove from heat. If you want to make a vegan béchamel, you can use soy milk.
Trick:prepare the oven and preheat to 200ºC up and down.
Take the sheets out of the container and let them drain the water over a large strainer. Then, use a tray or an oiled fountain so that the sheets do not stick, and see assembling the lasagna. Put two sheets with a small separation from each other, deposit two tablespoons of pumpkin mixture, and pour the béchamel with a tablespoon of Parmesan. Cover with a foil and fill again in the same way until you finish your vegetarian pumpkin lasagna.

Tip: If you want to make a vegan pumpkin lasagna, you can omit the cheese or use a vegan cheese.
In the fourth and last sheet you will only put the béchamel and Parmesan cheese more generously. Sprinkle paprika or smoked paprika on top to give it a very special touch that will accentuate its flavor and smell. Place in the oven at 180 ºC medium height only with the resistance on top, leave 20 minutes.
When you bring out the pumpkin cheese lasagna to the table, sprinkle on grated cheese for garnish.